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Ingredients

• 2 lbs chicken meat (I used legs, some recipes require 1 whole chicken), cut into cubes
• 2 lbs pork tenderloin (I used boneless porkchops)
• 1 lb large shrimps
• salt and pepper to taste, sea salt if possible and fresh ground pepper if possible
• 3 large crabs (there were no crabs in the Vietnamese store so I used large fresh water shrimps)
• fresh littleneck clams (I used Manila clams as these were available)
• water, about 6 cups
• olive oil
• 1/2 teaspoon paprika
• 2 tbsp chopped garlic
• 1/2 cup chopped onions
• 2 chorizos de Bilbao
• 3 cups glutinous rice (I used purple or black rice, available in Asian stores)
• 1/2 cup canned pureed tomatoes
• 1-2 small bay leaf
• squid rings, about a cup
• 1 lb mussels (omit if you don’t have, but chances are these are available in the seafood section of your supermarket rather than the clams)
• chicken stock (or alternatively, use the clam broth that you will make when boiling the clams in the water)
• green and red bell pepper (one each), cored, seeded and sliced into strips or squares
• 1/4 tsp saffron in water (if you are using glutinous rice, omit if you are following my recipe using purple rice)
• 2 pieces pimiento, cut into squares (omit if you have red peppers above, if not, use this)
• 2 strips of bacon

Garnish:

• 1 cup frozen peas that you then cook
• green beans
• 2 hard-boiled eggs, cut into wedges
• black olives
• chopped parsley
• lemon, cut into wedges
• pimiento cut into strips

Instructions

1. Cut chicken and pork into small pieces, shell shrimps and de-vein (if using fresh)
2. Boil the fresh-water shrimp
3. Boil clams in the 6 cups of water, reserve the juice after boiling. Also boil the mussels too if you have and if this is the only shellfish that you have, save the juice likewise.
4. Add chicken, pork, paprika, garlic, onion and chorizo into the heated oil and toss for a few minutes.
5. Add paprika (if you hadn’t yet), bay leaves and seafood. Simmer, then remove seafoods and set aside.
6. After adding the chicken, pork etc. add rice to the mixture, add the pureed tomatoes and then the broth from the clams, then bay leaf and salt and pepper (and saffron if using glutinous rice). The shrimps are then added, bell peppers and the whole concoction brought to a boil.
7. removed the chicken and pork and even the pieces of green and red pepper before adding the rice. Because it turned out that the color of the rice leached out and colored everything blackish purple! Consequently, you don’t recognize what you are eating.
8. When the rice is almost done, return the seafoods,chicken and pork and add the green beans. Cover with a lid and cook until the liquid has been absorbed by the rice. For malagkit this would be about 20 minutes. For the purple rice, it turned out that 20 minutes is not enough.
9. after this, you can transfer to large serving platter and arrange the seafoods nicely on top with the garnishes listed above.

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